1 1/2 cups tomatillos — chopped
1 1/2 cups onion — chopped
2 cloves garlic — minced
1 teaspoon margarine
3 1/2 cups frozen corn — thawed
1 cup frozen green peas — thawed
1 cup chicken broth
1 tablespoon cilantro
Add 3 cups chicken broth
4 oz green chili peppers — chopped
1/4 cup whole kernel corn, frozen — thawed
1/4 cup chopped spinach
1 teaspoon sugar
Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg cholesterol